Make Creamy Sun-Dried Tomato and Chicken Fettuccine in just 30 minutes! A rich, flavorful pasta dish perfect for any occasion.

Creamy Sun-Dried Tomato and Chicken Fettuccine – A Rich and Flavorful Pasta Dish

If you love creamy pasta dishes with bold flavors, this Creamy Sun-Dried Tomato and Chicken Fettuccine is a must-try! Tender chicken, rich sun-dried tomatoes, and perfectly cooked fettuccine are tossed in a luscious, garlicky cream sauce that’s both indulgent and satisfying. This dish is perfect for family dinners, date nights, or whenever you crave a comforting yet elegant meal.

The best part? It’s ready in under 30 minutes, making it a great option for busy weeknights. Whether you’re a pasta lover or just looking for a restaurant-quality meal at home, this recipe delivers bold, creamy, and savory goodness in every bite.

Make Creamy Sun-Dried Tomato and Chicken Fettuccine in just 30 minutes! A rich, flavorful pasta dish perfect for any occasion.

Why You’ll Love This Recipe

Rich and Creamy – The sun-dried tomato cream sauce is smooth, velvety, and packed with flavor.
Protein-Packed – Juicy, seasoned chicken adds a satisfying bite.
Quick & Easy – Ready in just 30 minutes, perfect for a weeknight meal.
Crowd-Pleasing – A dish that both kids and adults will love.
Customizable – Easily adaptable for different tastes and dietary preferences.

Ingredients for Creamy Sun-Dried Tomato and Chicken Fettuccine

For the Chicken and Pasta:

  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for extra flavor)
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 8 oz (225g) fettuccine pasta

For the Creamy Sun-Dried Tomato Sauce:

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup (120g) sun-dried tomatoes, chopped
  • 1 cup (240ml) heavy cream
  • ½ teaspoon red pepper flakes (optional, for spice)
  • ½ cup (50g) grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ½ cup (120ml) chicken broth
  • 1 tablespoon lemon juice (for freshness)
  • ¼ cup fresh basil or parsley, chopped (for garnish)

Kitchen Equipment Needed

Large Skillet or Pan – For cooking the chicken and sauce.
Large Pot – To boil the pasta.
Tongs or Wooden Spoon – For mixing and tossing the ingredients.
Measuring Cups and Spoons – To ensure precise ingredient portions.
Colander – For draining the pasta.

Step-by-Step Instructions to Make Creamy Sun-Dried Tomato and Chicken Fettuccine

Step 1: Cook the Fettuccine

  1. Bring a large pot of salted water to a boil.
  2. Add the fettuccine pasta and cook according to the package instructions until al dente.
  3. Reserve ½ cup of pasta water, then drain the pasta and set it aside.

Step 2: Cook the Chicken

  1. In a medium bowl, season the chicken strips with salt, black pepper, smoked paprika, and garlic powder.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through.
  4. Remove the chicken from the skillet and set it aside.

Step 3: Make the Creamy Sun-Dried Tomato Sauce

  1. In the same skillet, melt 2 tablespoons butter over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Stir in the chopped sun-dried tomatoes and let them cook for 1 minute to release their flavors.
  4. Pour in the heavy cream, chicken broth, and red pepper flakes, stirring to combine.
  5. Add the grated Parmesan cheese and Italian seasoning, and let the sauce simmer for 2-3 minutes until slightly thickened.
  6. Stir in the lemon juice for a bright, fresh touch.

Step 4: Combine Everything

  1. Return the cooked chicken strips to the skillet, coating them in the creamy sauce.
  2. Add the cooked fettuccine, tossing everything together until the pasta is fully coated.
  3. If the sauce is too thick, add a bit of reserved pasta water to loosen it.

Step 5: Garnish and Serve

  1. Sprinkle with fresh basil or parsley for a burst of color and flavor.
  2. Serve immediately with extra Parmesan cheese on top.
Make Creamy Sun-Dried Tomato and Chicken Fettuccine in just 30 minutes! A rich, flavorful pasta dish perfect for any occasion.

Tips for the Best Creamy Sun-Dried Tomato and Chicken Fettuccine

Use High-Quality Sun-Dried Tomatoes – Oil-packed sun-dried tomatoes provide the best texture and flavor.
Cook Pasta Al Dente – Slightly firm pasta holds up better in the creamy sauce.
Reserve Pasta Water – It helps adjust the sauce consistency.
Let the Chicken Rest – Resting the chicken before slicing keeps it juicy.
Don’t Overcook the Garlic – Garlic burns quickly, so sauté it just until fragrant.

Recipe Variations and Substitutions

  • Make It Lighter – Swap heavy cream for half-and-half or Greek yogurt for a lighter sauce.
  • Add More Veggies – Try spinach, mushrooms, or roasted red peppers for extra nutrition.
  • Use a Different Pasta – Works well with penne, rigatoni, or spaghetti.
  • Make It Spicy – Add extra red pepper flakes or a pinch of cayenne pepper.
  • Go Dairy-Free – Use coconut cream and nutritional yeast instead of Parmesan.

How to Store and Reheat Leftovers

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat in a Skillet: Warm over low heat, adding a splash of milk or broth to keep the sauce creamy.
  • Avoid Freezing: The creamy sauce can separate when frozen and thawed.

Serving Suggestions

Garlic Bread – Perfect for soaking up the extra creamy sauce.
Fresh Green Salad – A light side balances the richness of the dish.
Steamed Vegetables – Such as broccoli, asparagus, or zucchini for added nutrition.

Common Mistakes to Avoid

Overcooking the Pasta – Soft pasta absorbs too much sauce and becomes mushy.
Skipping the Lemon Juice – A little acidity balances the richness of the cream.
Not Slicing the Chicken Properly – Cut it into even strips for faster, even cooking.
Using Low-Quality Parmesan – Freshly grated Parmesan melts better and enhances the flavor.

Make Creamy Sun-Dried Tomato and Chicken Fettuccine in just 30 minutes! A rich, flavorful pasta dish perfect for any occasion.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs stay extra juicy and work well in this recipe.

What’s the best way to make the sauce thicker?

Let it simmer a little longer or add a bit more Parmesan cheese.

Can I make this ahead of time?

Yes! Prepare the sauce in advance and store it in the fridge. Reheat and add fresh pasta when ready to serve.

Conclusion

This Creamy Sun-Dried Tomato and Chicken Fettuccine is the perfect blend of rich, creamy, and savory flavors. Try it today and enjoy a restaurant-quality pasta dish in the comfort of your home!

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Make Creamy Sun-Dried Tomato and Chicken Fettuccine in just 30 minutes! A rich, flavorful pasta dish perfect for any occasion.

Creamy Sun-Dried Tomato and Chicken Fettuccine – A Rich and Flavorful Pasta Dish

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  • Author: Maya bach
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Pasta
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Creamy Sun-Dried Tomato and Chicken Fettuccine is a rich, savory, and indulgent pasta dish featuring tender chicken, sun-dried tomatoes, and a garlicky Parmesan cream sauce. Ready in just 30 minutes, it’s the perfect weeknight dinner or date-night meal. The balance of creamy, tangy, and herby flavors makes this dish a restaurant-quality experience right at home!


Ingredients

Scale

For the Chicken and Pasta:

  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 8 oz (225g) fettuccine pasta

For the Creamy Sun-Dried Tomato Sauce:

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup (120g) sun-dried tomatoes, chopped
  • 1 cup (240ml) heavy cream
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup (50g) grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ½ cup (120ml) chicken broth
  • 1 tablespoon lemon juice
  • ¼ cup fresh basil or parsley, chopped (for garnish)

Instructions

1️⃣ Cook the Fettuccine:

  • Bring a large pot of salted water to a boil.
  • Cook fettuccine pasta until al dente, according to package instructions.
  • Reserve ½ cup pasta water, then drain and set aside.

2️⃣ Cook the Chicken:

  • Season chicken strips with salt, pepper, smoked paprika, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat.
  • Cook chicken for 5-6 minutes per side until golden brown.
  • Remove from skillet and set aside.

3️⃣ Make the Creamy Sun-Dried Tomato Sauce:

  • In the same skillet, melt butter over medium heat.
  • Add minced garlic and sauté for 30 seconds until fragrant.
  • Stir in sun-dried tomatoes and cook for 1 minute.
  • Pour in heavy cream, chicken broth, and red pepper flakes, stirring to combine.
  • Add Parmesan cheese and Italian seasoning, simmer for 2-3 minutes.
  • Stir in lemon juice for a fresh touch.

4️⃣ Combine Everything:

  • Return the cooked chicken to the skillet.
  • Add fettuccine, tossing to coat everything in the creamy sauce.
  • If needed, add reserved pasta water to adjust the sauce consistency.

5️⃣ Garnish & Serve:

  • Sprinkle with fresh basil or parsley.
  • Serve with extra Parmesan cheese on top.

Notes

Use high-quality sun-dried tomatoes – oil-packed varieties add the best flavor.
Cook pasta al dente – slightly firm pasta holds up better in the sauce.
Reserve pasta water – helps adjust sauce consistency.
Don’t overcook the garlic – sauté just until fragrant.
Let chicken rest before slicing – keeps it juicy.

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